Beet and Arugula Salad
This Beet and Arugula Salad is a beautiful combination of earthy, sweet, tangy, and peppery flavors! Made with tender sliced beets, fresh baby arugula leaves, crunchy pecans, sweet raisins, and thinly sliced onions, this colorful salad is brought to life by a delicious homemade honey balsamic reduction. And that’s what makes this salad truly special! Unlike an ordinary beet and arugula salad, the star of this recipe is the rich, sweet-and-tangy balsamic reduction, which adds incredible depth of flavor and ties all the ingredients together.
The secret to a great salad lies in fresh ingredients and, most importantly, getting the dressing just right. This honey balsamic reduction is made by simmering balsamic vinegar with honey until beautifully concentrated, then combining it with extra virgin olive oil, salt, and freshly ground black pepper. The honey balances the acidity of the vinegar, while the reduction creates a luscious, intensely flavorful dressing that coats every bite. Trust me, this dressing takes a simple beetroot and arugula salad to a whole new level! Serve it as a light lunch, a refreshing side dish, or a colorful addition to your holiday table.
Homemade Balsamic Reduction – The Secret to a Delicious Salad Dressing
Grab a bottle of balsamic vinegar and make your own balsamic reduction. Keep it in the fridge so you always have some on hand! Reducing balsamic vinegar transforms its sharp, tangy flavor into a beautifully concentrated, sweeter glaze. It pairs wonderfully with all kinds of salads and adds a delicious depth of flavor. Serve this Beet and Arugula Salad at your next dinner party, and you won’t be disappointed!
Pour the entire bottle of balsamic vinegar into a saucepan and bring it to a boil.
Reduce the heat to medium and let the vinegar simmer until it reaches the consistency of thin maple syrup or has reduced by about half. Keep a close eye on it as it simmers, especially toward the end, since balsamic vinegar can burn easily once it thickens. Remove from the heat and set aside to cool completely.
Use the amount you need to make the dressing, then pour the remaining balsamic reduction into a glass bottle and store it in the fridge so you always have some on hand! It pairs surprisingly well with all kinds of dishes. Drizzle it over salads, roasted vegetables, cheese platters, or even beef, chicken, and fish. You’ll be amazed at how many ways you can use it!
Now it’s time to put together your amazing honey balsamic dressing!
In a mason jar, combine ⅓ cup of the balsamic reduction and the honey. Gradually add the extra virgin olive oil, season with salt and freshly ground black pepper, and whisk or shake well until the dressing is beautifully emulsified. You’re ready to dress your salad!
Place the beets in a large saucepan and add enough water to cover them. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 1 hour, or until the beets are fork-tender. Drain and set aside to cool. Once cool enough to handle, peel the beets and cut them into medium-sized slices.
In a large bowl, toss the arugula, sliced onions, pecans, and raisins together. Arrange the sliced beets around the arugula leaves, then sprinkle the crumbled feta cheese over the salad.
Frequently Asked Questions
Can I make the balsamic reduction ahead of time?
Absolutely! Balsamic reduction can be prepared ahead of time and stored in a clean, airtight glass bottle or jar in the refrigerator. Having it ready makes assembling this salad much quicker, and you can use the leftovers to drizzle over roasted vegetables, grilled meats, or cheese platters.
Can I use canned or precooked beets for this salad?
Yes! Canned or vacuum-packed cooked beets are convenient alternatives to freshly boiled beets. Simply drain them well, pat them dry, and slice them before assembling the salad. They are especially useful when you want to save time.
Can I substitute spinach for arugula?
Definitely! Baby spinach makes a lovely substitute if you prefer a milder flavor. Arugula has a distinctive peppery taste that contrasts beautifully with the earthy sweetness of the beets and the honey balsamic reduction, but spinach works wonderfully too.
What can I serve with beet and arugula salad?
This salad pairs beautifully with grilled chicken, roasted beef, baked fish, or grilled salmon. It also makes a lovely addition to a holiday meal, dinner party, or Mediterranean-inspired spread. You can serve it as a light lunch or as a colorful side dish.
Can I make beet and arugula salad without feta cheese?
Of course! You can omit the feta for a dairy-free version. The combination of sweet raisins, crunchy pecans, earthy beets, and honey balsamic reduction already offers plenty of flavor. You can also replace feta with your favorite dairy-free cheese.
More Delicious Beetroot Recipes to Try
Let’s Stay in Touch!
Facebook, Instagram, YouTube , Pinterest and TikTok!
Beet and Arugula Salad
Description
Ingredients
For the Salad:
- 1 kg / 2 lb. 4 oz. beets scrubbed, rinsed, and patted dry
- 3 cups baby arugula rinsed and patted dry
- 1 large onion thinly sliced
- ½ cup raisins
- ¾ cup pecans or walnuts toasted
- 150 g. / 5 oz. Greek feta cheese
For the Dressing & Balsamic Reduction:
- 1 bottle balsamic vinegar 500 ml
- ½ cup extra virgin olive oil
- 2 tablespoons honey
- Salt to taste
- A dash of freshly grated black pepper
Instructions
Make the Balsamic Reduction
- Bring to a boil: Pour a bottle of balsamic vinegar into a small saucepan over medium-high heat and bring to a boil.
- Simmer and reduce: Lower the heat to medium-low. Simmer gently until reduced by half and the consistency matches thin maple syrup.
- Cool and store: Watch closely toward the end to prevent burning. Remove from heat and cool completely. Store leftovers in a glass jar in the fridge.
Prepare the Beets & Salad
- Boil the beets: Place beets in a large saucepan. Add enough water to cover them completely.
- Cook until tender: Bring to a boil, cover with a lid, and reduce heat to low. Simmer for 1 hour.
- Slice and assemble: Drain and cool the beets. Peel and slice into medium rounds or wedges.
- Combine the base: Toss baby arugula, sliced onions, toasted pecans, and raisins in a large bowl.
- Layer the toppings: Arrange the beet slices over the arugula leaves and sprinkle with crumbled Greek feta cheese.
Make the Dressing & Serve
- Emulsify the vinaigrette: Combine ⅓ cup of the balsamic reduction and honey in a mason jar. Gradually whisk in the extra virgin olive oil.
- Season and dress: Season with salt and black pepper. Secure the lid, shake vigorously, and drizzle over the salad just before serving.
18 Comments
Easy and delicious but used canned beets. It was wonderful. Refreshing in my mouth too. I also made it once with spinach, once with kale and once with parsley. It was really great.
Rifka, thank you for your feedback, I am happy you enjoyed, yes it is a forgiving salad and the dressing is what takes it to another level! Xo xo!
This is a wow salad Hadia — both its taste and colors.
Thank you, Denise!
What a beautiful salad and that dressing sounds delicious!
Thank you Julie, the dressing is really out of the world good! Xo xo
I am in love with this salad. All of the components make it just sing with flavor. Thank you Hadia!
Love this salad.
I love the colours of this beautiful salad and the flavours are amazing too.
[…] Salad with Fennel and Beets, Beet Crust Pizza, Beetroot Energy Balls, Radichio and Beet Salad, Beet and Arugula Salad, Beet Pizza with Beet Leaf […]
Beets are now on my shopping list! What a terrific salad and your dressing sounds fabulous, too!
Beets, nuts and feta are my favorite things to put on any salad. The reduced balsamic dressing with honey makes this salad absolutely DELICIOUS!
What a beautiful salad. That homemade dressing is calling my name!
I love everything about the salad! The dressing sounds amazing.
I love beets and arugula! Such a delicious combo!